Travisma

If your in the area April 29 this should be interesting Nik Wallenda's stroll atop the Orlando Eye will be broadcast live on NBC's "Today," it was announced Tuesday. Wallenda, who has a history of high-wire daredevil feats, will attempt to walk along the rim of the 400-foot observation wheel while it's in motion on April 29, squarely in the sweeps period for network television. The International Drive attraction officially opens May 4. The 36-year-old Wallenda has completed dramatic feats above the Grand Canyon and Niagara Falls and between two Chicago skyscrapers. But the Orlando Eye

I've seen quite a few on McCoy Rd just N of the Beachline. One of them has covered slots and it's usually pretty full. Based on how many people use it and how long it's been there I would "guess" it's trustworthy. But it wasn't too long ago that people came back to one of those nearby lots and the place had gone out of business and the gates were locked with their cars inside.

I thought those were knock-offs. I've only glanced over to look at pop ups, and not for long since I'm always doing the driving.

Interesting article in a local Tampa newspaper today. I was wondering myself if they were still in business. Airstream turns its iconic silver bullets into RV sales gold By Charles Fleming Los Angeles Times (TNS) Kate Pierson of the B-52s fell so hard for her first Airstream that she ended up owning enough of the travel trailers to open an all-Airstream hotel in the desert near Joshua Tree National Park in California. Fans of the retro-chic silver bullets spend up to $200 a night to sleep in vintage trailers. With names such as 'Lava,' 'Tiki' and 'Planet Air,' each is decorated with

Sorry, cant help you further, all the faxes I have access to will send the company name I'm working for in the header.

Someone in the pizza blog I'm reading said they found some in Michigan. Road Trip! Did that come up as a good code?

It will do bread, rolls, meats, veggies, etc. Loaf bread may be hard, the distance between the 2 stones is maybe 4 inches or a little more. We made steak in it the other night using a disposable aluminum tray like a casserole tray. It came out pretty good. People have posted that if you use a cast iron griddle with the handle cut off it makes really good steaks because the iron sears the outside locking in the juice. Their facebook page says anything you can bake in an oven you can do in this, except a lot quicker.

I see a lot of bargain to go orders happening!

I just dialed that # from a regular phone, it rang twice then the typical fax/modem squeal answered.

Interesting read. Another thing that is scary are the amount of "safe" additives in good old USA food that are banned as toxic and unsafe in those backwards European countries like Great Britain, Denmark, Spain, etc. ! Wasn't it just around Christmas that a Scandinavian country banned Fireball Whiskey because it had a substance in it that used in radiator fluid? Murica, it it's good enough for our 4 wheeled friends, it's good enough for our guts!

The "bargain price" will expire, but generally you will get what you paid when you redeem it. So if the offer expired, you would still get $5 of food for your $5 instead of the $10. Only problem is if the store goes out of business!

Did you ever locate one?

They probably brought them in the back door before it opened! And I bet the food for the masses doesn't look quite the same. Sort of like the McDonalds ads and what you actually get.

First try making pizza. We used frozen dough from Wal Mart and let it defrost and rise. Had fun trying to stretch it out. Next time we'll try to get the edges thinner. Saw a You Tube video about holding the dough up and letting it dangle down while working around the edges, then they laid it over an upside down mixing bowl to round it out. Will have to give that a try the next time. Used some fresh spinach (trying to be healthy) we had and some packaged shredded mozzarella. The sauce came from GFS. It took about 4 minutes to bake this, and it was darn good for the first attempt.

Sorry just got in from shopping. 516736. Blackstone outdoor oven.

It was a floor model, and I pulled off the clearance sticker. It was one the oven where it would've melted. But I still have the receipt and I'll check that for the number when I get home.

They no longer have them on line. The clerk wanted me to pay for it online before he would hold it for me. When we couldn't locate them, he relented and held it for me until I got there after work. It's a model 1575, maybe you can call them (ha ha good luck) and ask for indoor gardening. It's officially called a Blackstone Patio Oven

.Ray, since you did so good on the Big Easy, I'm sure if you go check out Lowes they will probably pay you to take a couple off their hands! Seems like the Sooner State has everything in stock.

Keep trying. The person in NH went to 3 before he found one

Not yet, I don't think. The company is doing a pizza fest at a grocery store near their office soon. The pizza forum covers numerous brands and home made ovens so it's a wide variety of things going on. But no matter what they are cooking their pizzas in, they sure are passionate about them. I just joined the forum today to get hints and tips about the Blackstone. I'm just trying to take in everything on those discussions.

They are purty and when you get enough you can use then for garland on your Christmas tree!

You should see the posts about the aged cheese, special imported flour, the designer yeasts..... Then they get started about their hand made ovens with imported stone from some little village in the Italian Mountains.... They argue about water temps, the type of water and on and on. They sound just like Fiends talking about the best ride or the benefits of MB's.

PS, if I hadn't found it on sale, I wouldn't have gotten it. And if I could find an egg for the same price there would be one on my patio.

I've heard that. On the pizza forums (there's a forum for anything nowadays) a lot of them have eggs (green and those other ones) and they still prefer this oven or a similar more expensive oven for making the best pizzas. They mainly like it for making a Neapolitan type which has a fluffy dough and char marks on the bottom and top. I found some positive comments about this oven on a green egg forum also. This will do meats, veggies and baked goods also, so it is versatile, maybe not as much as the egg. They compare it to a wood burning pizza oven in how it produces the same great qua

I used it tonight to make some store bought frozen pizzas. They were ok. Plan on making a trip to GFS this weekend to pick up some pizza dough balls and cheese. One person made a Muffeleta Pizza that sounded really good.